Ingredients:4 1/2 ounces chopped dark chocolate (You could use chocolate chips. You’ll still get a good cookie, just more like chocolate chip cookies with add-ins.)1 1/2 cups chopped prunes1 cup chopped walnuts2 cups brown sugar, packed1 cup unsalted butter, room temperature2 large eggs1 teaspoon vanilla1 teaspoon cardamom1 teaspoon baking soda1/2 teaspoon salt3 cups flour
Ingredients:10 Chocolate creme sandwich cookies2.5 cups AP flour1/4 cup granulated sugar1 teaspoon kosher salt1 tablespoon baking powder7 tablespoons butter of a good quality, salted and very cold1 cup heavy cream1 large egg2 teaspoons vanilla extract1 teaspoon orange zest2 tablespoons turbinado sugar
Yield: Makes one 10-inch round cake; Serves 12 to 16 Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis’s Baked Explorations cookbook the ultimate indulgence for chocolate lovers. Ingredients Chocolate Cookie Crust Nonstick cooking spray 1 package (14.3 ounces) chocolate sandwich cookies, such…
The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once they’re cool, smush slightly softened ice cream between them—in whatever flavors get your imagination churning.
Why It Works Simply drinkable matcha is perfectly suitable for ice cream and cookies.Whisking matcha with a small amount of liquid first to form a paste is the easiest way to remove most of the lumps before adding it to the custard base.Adding the matcha as late as you can will prevent it from brewing…
Kids will love their favorite combination mixed up in a glass.Read MoreAdvertisement – Continue Reading BelowYields: 2Prep Time: 5 minsTotal Time: 5 minsCal/Serv: 332IngredientsSave Recipe4 scoop vanilla ice cream4 cream-filled chocolate sandwich cookies1 c. milkDirectionsStep 1In blender, combine ice cream, cookies, and milk and blend until mixture is smooth and frothy. Pour into 2 tall glasses.Advertisement…
In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be, thanks to a high ratio of chocolate (and I mean actual chocolate, not cocoa) to flour. With only enough flour to hold the baked cookie together, there’s very little to stand in the way of the…
Ingredients:1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)3/4 cup vanilla frosting (from 1-1b container frosting)1/4 cup decorator sugar crystals or clear edible glitter
Why It Works Blending butter with coconut oil creates a cookie that’s rich, chewy, and mild—the perfect canvas for crunchy Oreo cookie bits.Frozen Oreos hold up better in the oven, retaining their texture and shape.Rolling the dough smooth and flattening each portion helps the cookies spread more evenly. We’ve been featuring a lot of “iconic…
Ingredients:1/2 cup plus 3 tablespoons mochiko powder (sweet rice flour)1/4 cup sugar4 tablespoons cocoa powder, such as Ghiradelli2 pasteurized eggs6 tablespoons baker’s (superfine) sugar9 1/2 ounces mascarpone cheese1 1/4 cup manufacturing cream2 tablespoons finely crushed chocolate cream cookies (2 to 3 cookies), plus more for serving1 cup espresso coffee2 1/2 tablespoons amaretto or rum12 ladyfingers6…
Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate,…
Ingredients:For the cookies:80 grams (3 ounces) margarine or butter, softened200 grams (7 ounces) Syr (recipe below), Polish twarôg, or quark1 vanilla bean, seeds only1 orange, zest only200 grams (7 ounces) all-purpose flour1 teaspoon baking powder50 grams (2 ounces) sugar1 egg white, lightly beaten (optional)For the Syr (curd cheese):1.7 liters (2 3/4 pints) raw (unpasteurized) milk
Ingredients:16 chocolate chip cookies8 marshmallows (vegetarian brand, if required)8 tsp chocolate hazelnut spread (we used Nutella)
Ingredients:1 1/2 cups granulated sugar5 large egg whites (see Cook’s Note)1/4 teaspoon kosher salt1/2 teaspoon ground cinnamon1/2 teaspoon vanilla extract1 cup crushed chocolate sandwich cookies, such as Oreos (about 10 cookies)
As a small child I loved lemon cookies, especially Anginetti, the Italian, rainbow sprinkle-bedecked, pillowy lemon cookies that made appearances at holiday parties with my mother’s family. And I loved the frilly edged Archway Frosty Lemon cookies that my dad’s mom used to buy. These cookies are a hybrid of a classic Italian and a…
Ingredients:For the cookies:1/2 cup (125 grams) unsalted butter, softened6 tablespoons (50 grams) confectioners’ sugar1 1/4 cups (150 grams) all-purpose flour1/2 cup (50 grams) blanched almond meal3 to 4 teaspoons powdered matcha green tea1/2 teaspoon vanilla extractFor the icing:4 tablespoons (30 grams) confectioners’ sugar2 teaspoons egg white
Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
Step 1Toast sesame seeds in a dry large skillet over medium heat, stirring often, until fragrant and just starting to crackle, about 2 minutes. Transfer to a food processor or blender and pulse, scraping down sides as needed, until seeds are finely chopped but haven’t formed a paste, about 3 minutes in a food processor,…
Total Time: 3 hrs 25 mins Yield: Makes 51 (eighteen 1-inch sandwich cookies, eighteen 1 1/2-inch sandwich cookies, and fifteen 2-inch sandwich cookies) The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an…
The best sugar cookie has understated flavor and delicate texture. It should also take you straight back to your childhood, and this Gourmet classic hits all the right marks. It’s a roll-and-cut-out sugar cookie recipe that results in crisp, buttery cookies with the straightforward flavor of vanilla extract. Of course, these are your cookies, so…
Here is our favorite striped bass recipe. Filets of this tasty, white-fleshed fish are cooked simply on the grill with lemon juice, olive oil, garlic, and fresh oregano or thyme. This recipe works equally well on a charcoal grill, a gas grill, or using a grill pan on the stove top so you can make…
Ingredients:1 1/2 ounces amaretti cookies (about 12 small cookies)3 ripe, firm peaches (about 5 ounces each), halved and pitted3 teaspoons sugar (1/2 teaspoon per peach half)3 teaspoons unsalted butter (1/2 teaspoon per peach half)2 cups fresh whipped cream
Ingredients:4 firm, ripe Bartlett pears (red or green), unpeeled, halved lengthwise and cored2 tablespoons fresh lemon juice2 tablespoons sugarCoarse salt1/2 cup mascarpone cheese8 amaretti cookies (Italian almond macaroons)
Ingredients:1 cup Almond Butter1 cup White Sugar, Raw Sugar, or Sucanat2 Eggs1/2 cup Almond Flour2 teaspoons Baking Powder1 teaspoon Salt1 cup Dark Chocolate ChipsExtra sugar to roll cookies into. I prefer Raw sugar for the Crunch